Pumpkin Gnocchi with Whipped Ricotta is a delicious, seasonal variation of a classic Italian gnocchi recipe. These pumpkin-infused gnocchi, shaped into little pumpkins, are served on a bed of creamy whipped ricotta, drizzled with nutty brown butter, and garnished with crispy sage, making it a perfect dish for long, gloomy nights.

Pumpkin gnocchi with whipped ricotta, brown butter and sage

WHAT IS PUMPKIN GNOCCHI

Pumpkin Gnocchi is a seasonal twist on a classic Italian gnocchi recipe.  Traditionally, gnocchi dough is made of semolina or plain flour, egg, and mashed potato. Our pumpkin gnocchi includes an addition of pumpkin puree and nutmeg for a cosy, autumn touch. Served on whipped ricotta with a drizzle of brown butter and crispy sage, it is one of the best recipes you can make on a gloomy day.

Pumpkin gnocchi with whipped ricotta, brown butter and sage

BEST INGREDIENTS FOR PUMPKIN GNOCCHI

  • Pumpkin: Choose pure pumpkin puree, both fresh and canned will work.
  • Potato: Choose a starchy baking or russet potato, as it yields a soft and fluffy texture when mashed, binding the gnocchi together seamlessly.
  • Flour: All-purpose/plain flour works best, providing the right structure to the gnocchi without compromising their tenderness.
  • Ricotta: Select a high-quality ricotta cheese for the whipped ricotta. Its creamy consistency and mild flavour perfectly complement the pumpkin gnocchi.
  • Sage: Fresh sage leaves infuse the brown butter with a fragrant aroma and add a delicious crunch to the dish.
Pumpkin gnocchi with whipped ricotta, brown butter and sage

HOW TO MAKE PUMPKIN GNOCCHI WITH WHIPPED RICOTTA

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Make pumpkin gnocchi.

Begin by boiling the potato until tender and mashing it well. Combine the mashed potato with pumpkin puree, flour, egg, salt, pepper, and nutmeg (if using). Shape the dough into little pumpkins, freeze briefly, then cook in boiling water until they float to the surface. Set aside.

Step 2: Whip the ricotta.

In a food processor, blend ricotta, natural yogurt, garlic, salt, and black pepper until smooth. Adjust seasoning if necessary. Set aside.

Step 3: Prepare brown butter and sage.

Melt unsalted butter in a pan, add fresh sage leaves, and cook until golden brown. Remove from heat.

Step 4: Assemble the dish.

Spread whipped ricotta on a plate, arrange cooked pumpkin gnocchi on top, pour over the brown butter, and garnish with crispy sage leaves.

Pumpkin gnocchi with whipped ricotta, brown butter and sage

STORING AND FREEZING TIPS

To store leftover gnocchi, refrigerate them in an airtight container for up to 2 days. To freeze, arrange uncooked gnocchi on a baking tray, ensuring they don’t touch, and freeze until firm. Transfer to a freezer-safe bag for up to 2 months. Cook frozen gnocchi directly from the freezer; they may require an additional minute or two in boiling water.

TOP TIPS

  • Consistency is key: Ensure the mashed potato and pumpkin are well combined to create a smooth dough. This guarantees uniform texture in your gnocchi.
  • Gentle handling: Be gentle when shaping the gnocchi. Overworking the dough can result in dense, tough gnocchi.
  • Freezing for perfect texture: Freezing the shaped gnocchi briefly firms them up, ensuring they hold their shape while cooking and delivering that desired pillowy texture.
  • Crispy sage leaves: Fry the sage leaves until they are just crisp. Be cautious, as they may turn bitter if overcooked.
Pumpkin gnocchi with whipped ricotta, brown butter and sage

SERVING SUGGESTIONS

Here are a few suggestions that pair wonderfully with the pumpkin gnocchi:

  • Crispy pancetta or bacon: Crispy pancetta or bacon adds a smoky, salty crunch to the dish. Cook them until they are perfectly crispy, then crumble or chop them and sprinkle over the gnocchi just before serving.
  • Grilled Italian sausages: Italian sausages bring a hearty and savory element. Slice them into bite-sized pieces and serve with pumpkin gnocchi.
  • Roasted chicken breast: Thinly sliced roasted or grilled chicken breast won’t overpower the gnocchi, making it an ideal addition for those who prefer a lighter meat option.

You may also enjoy…

Juicy Garlic Parmesan Chicken Thighs with Baby Potatoes

Easy Lemon Spaghetti with Basil

One-Pan Creamy Parmesan Tuscan Chicken

Authentic Chicken Quesadilla

Caprese Stuffed Chicken

FAQ

Can I use fresh pumpkin puree instead of canned one?

Yes, both fresh and canned pumpkin puree can be used in this recipe. However, ensure it is pure pumpkin without added spices or sweeteners.

Can I make the gnocchi ahead of time?

Absolutely! You can prepare the gnocchi and freeze them. Cook them directly from frozen when you’re ready to enjoy your meal.

Can I substitute ricotta with another cheese?

While ricotta works best, you can experiment with other soft cheeses like cream cheese, goat cheese or even feta.

Pumpkin Gnocchi with Whipped Ricotta, Brown Butter and Sage

5 from 2 votes
Recipe by Magda | Good Food Discoveries Course: Dinner, SidesCuisine: ItalianDifficulty: Medium
Servings

4

servings
Prep time

1

hour 
Cooking time

10

minutes
Calories

410

kcal
Total time

1

hour 

10

minutes

Pumpkin Gnocchi with Whipped Ricotta is a delicious, seasonal variation of a classic Italian gnocchi recipe. These pumpkin-infused gnocchi, shaped into little pumpkins, are served on a bed of creamy whipped ricotta, drizzled with nutty brown butter, and garnished with crispy sage, making it a perfect dish for long, gloomy nights.

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INGREDIENTS

  • For the pumpkin gnocchi:
  • 1 large baking potato (about 350g)

  • ½ cup (120g) pure pumpkin puree

  • 2 ½ cups (300g) all-purpose/plain flour

  • 1 large egg

  • 1/2 teaspoon salt

  • ¼ teaspoon black pepper

  • 1/4 teaspoon nutmeg (optional)

  • Extra flour for dusting

  • 1 spring fresh rosemary, for a “pumpkin” stem

  • For the whipped ricotta:
  • 1 cup (250g) ricotta

  • 1 tbsp natural yogurt

  • 1 small clove garlic

  • salt and black pepper, to taste

  • For the brown butter and sage:
  • 4 tbsp (55g) unsalted butter

  • 10-12 leaves fresh sage

DIRECTIONS

  • Make pumpkin gnocchi:
  • Prepare the pumpkin gnocchi: Boil the potato covered until tender for about 30 minutes in lightly salted water (you can check if the potato is fully cooked by slicing it in half). Mash it well with a masher, ricer or through a sieve and let it cool slightly. In a large bowl, combine the mashed potato, pumpkin puree, flour, egg, salt, black pepper, and nutmeg (if using). Mix until a dough forms and shape into a ball.
  • Shape the gnocchi: Cut the dough ball into 4 equal pieces. On a floured surface, take one piece of dough and roll it into a long rope, about 1/2 inch in diameter. Cut the rope into 12 small pieces. Roll each small piece into a ball and dust lightly with flour to prevent sticking. Then use a toothpick or the back of a knife to create ridges on the sides of each ball, making them look like tiny pumpkins. Place a small rosemary leaf on top of each gnocchi to resemble a pumpkin stem.
  • Freeze the gnocchi: Place the shaped gnocchi on a small baking tray lined with parchment paper, ensuring they are not touching or overlapping. Put the tray in the freezer for about 15 minutes or until the gnocchi pieces are firm. That ensures they will keep their shape while cooking.
  • Make the whipped ricotta:
  • In a food processor, combine ricotta, natural yogurt, garlic, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning if necessary. Transfer to a bowl and set aside.
  • Prepare the brown butter and sage:
  • In a frying pan or skillet over medium heat, melt the unsalted butter. Add fresh sage leaves and allow it to cook until it turns golden brown and sage crisp up. Remove from the heat.
  • Cook the pumpkin gnocchi and assemble the dish:
  • Bring a large pot of salted water to a gentle boil. Carefully drop the pumpkin-shaped gnocchi into the boiling water in batches, being cautious not to overcrowd the pot. Stir gently with a wooden spoon. Cook them until they float to the surface, indicating they are cooked, it should take about 4-5 minutes. Using a slotted spoon, remove the cooked pumpkin gnocchi from the water and set them aside.
  • Spread whipped ricotta on a large plate, then arrange cooked pumpkin gnocchi on top. Pour over the brown butter and garnish with crispy sage leaves. Enjoy!

Notes

  • If you have leftovers store them in an airtight container in the refrigerator for up to 2 days or frozen without the dip for 2 months.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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